My Instant Pot Breakfast Burritos recipe is an easy meal to throw together any day of the week. I make a lot of them and they are a quick breakfast to grab and reheat. Pressure cooker breakfast burritos are easy to make and delicious!
Instant Pot Breakfast Burritos
Recently I visited my sister and her family in Arizona. In the morning she gave me a breakfast burrito that was wrapped in foil. She had several in the fridge, and she told me she had made a bunch of them so the family had quick breakfasts and snacks throughout the week. What a great idea! And it was delicious!
When I got home I went to work on an Instant Pot Breakfast Burritos recipe that could be easily made in the pressure cooker.
To me, the best thing about making these Instant Pot Breakfast Burritos is that you can get the mixture into the pan and set it and go do something until it’s done. The Instant Pot® is great for that!
Here’s how to make Instant Pot Breakfast Burritos:
Instant Pot Breakfast Burritos are cooked using the Pot-in-Pot method. That means using a cake pan or other oven safe pan that sits on a trivet within the inner stainless pot of the pressure cooker to cook the eggs in. The water that creates the steam needed for building pressure is in the stainless liner pot, under the cooking pan.
I like to add some meat like cooked sausage, bacon, or ham to the egg mixture. I also add whatever I have on hand, like mushrooms, cheese, onion, bell pepper, diced potatoes, chives, or whatever. You can make them your own!
One thing to note is that these Instant Pot Breakfast Burritos started life as a breakfast casserole. So you can certainly leave it whole and just serve helpings on a plate.
Instant Pot Breakfast Burritos are so good, and easy to make. You can customize these pressure cooker breakfast burritos any way you want. These delicious Instant Pot egg burritos are good for meal prep.
- 8 Eggs
- 1/2 cup Half and Half
- 1/2 tsp Coarse Salt (or 1/4 tsp table salt)
- 1/4 tsp Pepper
- 1/2 tsp Garlic Powder (optional)
- 2 Tbsp Chives, chopped
- 1/4 cup Onion, diced
- 1 cup Ham, cooked, cubed (or 3/4 cup sausage or bacon)
- 3/4 cup Cheese, shredded (I use sharp cheddar)
- 1/2 cup Red Bell Pepper*, diced
- 1 cup Potato**, diced
- Flour Tortillas (any size you like for burritos)
- Your favorite garnishes
- 6 or 8 quart pressure cooker (I use a 6 qt Instant Pot)
- Metal Trivet/Rack, for pan to sit on
- 6" or 7" diameter cake pan for Pot-In-Pot "PIP" (or use the 3 qt Instant Pot inner pot. I use the ceramic coated nonstick one.)
- Cooking Spray
Pour 1 1/2 cups of water into the inner liner pot of the pressure cooker.
Spray the "PIP" pan you will be cooking the casserole in with cooking spray.
Add the eggs and half and half to a mixing bowl and whisk them really well.
Add the remaining ingredients and stir them in. Pour the mixture into the PIP pan and cover it tightly with foil.
Set the pan on the trivet and lower into the pressure cooker. Place the lid on the pot and close the steam release knob by turning it to the Sealing position.
Press the Pressure Cook/Manual button, or dial, and then the +/- buttons or dial to select 30 minutes. The pot will take just a few minutes to come to pressure.
When the cook time is finished, do a Quick Release of the steam/pressure by turning the steam release knob to the Venting position. If you used lots of extras in your egg mixture, let it sit for 5 minutes before releasing the pressure.
Carefully remove the PIP pan from the pot, and carefully remove the foil. You can either use a spatula to get the servings from the pan, or use a spoon to gently stir and break up the mixture for making the breakfast burritos.
Wrap some egg mixture in a flour tortilla the size you like, and wrap them in foil if not eating them immediately. They keep in the fridge for 3-5 days, and you can freeze them for up to 2 months.
* Using bell peppers are delicious, but note that they release a little water, which you can drain out of the eggs when done.
Even better is to sauté them first and let them cool. They will release their water in the pan, and not in your eggs!
**I use fresh potatoes, but if you want to use frozen O'brian mixture, or frozen hash browns or tater tots, I suggest baking them on a baking sheet and letting them cool first. You can add them frozen, but they may release a little water, and may need a couple extra minutes of cook time.
Resources to make this recipe and more
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